Round Steak

Ingredients

• Top round steak or veal steak at least 1 inch thick.
• rub meat with Soya Sauce (about 1 tablespoon per pound of meat.)
• I use about % lb.—half margarine, if you like.
• Rub clove of garlic in salt.
• Add to the remaining gravy %4 cup sherry
• % cup sauterne.

Method

1. 1

   Pound flour into meat—as much as it will absorb.

2. 2

   Heat iron frying pan and put in salt enough to season meat.

3. 3

   Brown meat well on both sides.

4. 4

   Half cover with hot water and add seasonings.

5. 5

   I like a pinch of thyme, one of marjorom and one of rosemary.

6. 6

   One-half bay leaf (remove later.) Cover tightly and allow to cook slowly for % hour.

7. 7

   Add 1 can mushroom “stems and pieces” and a little of the liquid in the can.

8. 8

   Cover and cook % hour more.

9. 9

   Remove meat and pour gravy over and around meat.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 10. The excerpt below is the record exactly as published.

ROUND STEAK Top round steak or veal steak at least 1 inch thick. Pound flour into meat—as much as it will absorb. Then rub meat with Soya Sauce (about 1 tablespoon per pound of meat.) Heat iron frying pan and put in ealt enough to season meat. Rub clove of garlic in salt. Add butter (I use about % lb.—half margarine, if you like.) Brown meat well on both sides. Half cover with hot water and add seasonings. I like a pinch of thyme, one of marjorom and one of rosemary. One-half bay leaf (remove later.) Cover tightly and allow to cook slowly for % hour. Add 1 can mushroom “stems and pieces” and a little of the liquid in the can. Cover and cook % hour more. Remove meat and add to the remaining gravy %4 cup sherry and % cup sauterne.

Cook this with the app: pantry check, scaling, and the assistant.